Preheat oven to 325 degrees F. Line a roasting pan with aluminum foil; set aside.

Cut the thick layer of fat and skin from ham and discard. Score the ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals; insert whole cloves in centers of diamonds. Place ham in roasting pan. Roast in preheated oven for 1 hour.

Meanwhile, for glaze, in a medium saucepan, combine molasses, brown sugar, ginger preserves, rum, chile, ginger and dry mustard. Bring to a boil; reduce heat. Simmer, uncovered, stirring constantly until sugar and preserves are dissolved. Remove from heat.

After ham has roasted for 1 hour, baste with glaze and continue roasting about 1-1/2 hours more or until an instant-read thermometer inserted in ham (away from bone) registers 130 to 140 degrees F, basting ham with glaze every 15 minutes. Garnish with pineapple tops and habañero chiles (optional).